DE: Seit Jahrtausenden werden diese Rezepte gekocht, gesammelt und tradiert. Welcher Kultur und Ethnie diese Rezepte auch angehören mögen und von wem sie auch zubereitet wurden - Anatolien hat diese Geschmäcker lieben gelernt, sie angenommen und sich ihnen verschrieben. Die anatolische Volksküche ist ein Schatz, der eine anziehende Magie hat und darauf wartet entdeckt zu werden. Das erste Kochbuch, das solche geheimnissvollen Rezepte beinhaltet, ist das Osmanische Kochbuch “Melceü’t-Tabbahin”. Ein weiteres Kochbuch ist das Buch von Ayse Fahriye, das im Jahr 1894 mit dem Namen Ev kadini (“Hausfrau”) erschienen ist. Bei uns erwarten sie auch Rezepte aus dem Kochbuch von Ekrem Muhittin. EN: The origins of Anatolia date back thousands of years to the beginnings of recorded history. Is it any wonder then that its myriad tastes and flavors have not been completely documented and recorded as recipes over the centuries? So despite the challenges, the obvious question is how to bring these tastes and flavors to you in our modern day and age. That is our goal. The talent and creativity of the culinary team at Honça combines classical tastes and flavors with modern interpretations and innovation to produce an epic fusion of palate pleasing enjoyment, which will sweep you away into a memorable dining experience that will surpass your expectations. You will feel like an old friend who has been away too long. You may have turned the pages of Melceü’t-Tabbahin, the first cookbook of the Ottoman period which helped to define the tastes and recipes of Anatolia, or the “Housewife” book written in 1894 by Ayşe Fahriye, or even the cookbooks of Ekrim Muhittin the most important culinary author of the Republican period. Expanding internationally you may have gotten lost in the more than 20 cookbooks of Mary Frances Kennedy Fisher who, in addition to recipes, wrote books on the history, culture, philosophy and psychology of eating. And of course there are the books of legendary chef and TV star Julia Child, the books of chef and author James Beard who is often acknowledged as the father of American gourmet cooking, and last but certainly not least The Joy of Cooking which has been published continuously in the United States since 1936 and to date has sold more than 18 million copies. The point of all of these great chefs and great works is the same: Food is and should be an enjoyable adventure, both in its preparation and in its consumption. At Honça this is our mantra and raison d’etre. We are passionate about food and exceptional service. We use only the freshest, highest quality authentic ingredients that recognize Anatolia’s rich regional diversity to produce unique epicurean offerings the pashas and sultans of old could not have imagined. We look forward to welcoming you at Honça Anatolian Cuisine.
Tavsiye
